Iced Coffee Recipe – Mocha – How to Make an Iced Mocha That Is Worthy Of Every Last Calorie!
If you’re me, and I know that I am, the scorching summer heat is no reason to skip on caffeine and sugar overload. Don’t get me wrong, ice cream is good people, but being good doesn’t guarantee you a happy life. Or something… Ah, summer brain.
Anyway, I make the best iced mochas. My regular ones are not too shabby either, but iced ones are on a different level. What’s my secret? Well, it’s the ice.
Let’s begin… Iced coffee recipe – Mocha
Any coffee concentrate will be suitable here – cold brew, espresso shots, etc. I’d personally go for espresso. Whenever I try a new brand and it doesn’t quite hit the spot, I’d leave it on the side for this application.
Your beans don’t have to be super fancy or anything – we will cover most of the flavor with all these other things, so put away the premium stuff for now.
Darker roasts are ideal because that bitterness will balance out all the sweetness that’s coming up.
To Chocolate Or To Cocoa Or To Syrup?
A mocha is simply a chocolate latte. For the laziest version possible, make your latte with chocolate milk. But a few extra steps can bring some amazing flavors.
Shops use chocolate syrup to make their mochas, and that’s fine. Do that if that’s your thing. Ask your barista which syrup they use and pick up some if you want. But let’s make it a bit better.
If you have some cocoa lying around, take a tablespoon or so and pour a couple of tablespoons of boiled water over it. This will make it easy to mix into the milk, and also it will bloom the cocoa, releasing a lot of lovely aroma. Mix into your milk vigorously, and sweeten as desired. Congrats, you made your own chocolate milk that just happens to have a more grown-up flavor than the store-bought one.
But if you’re really serious about it, instead of chocolate milk, make some hot chocolate.
You will have to prep your hot chocolate in advance. You will need 5 to 6 times as much milk to chocolate, by weight. Heat the milk until it starts to steam. Add chopped chocolate and stir to melt. Set in the fridge to cool for your mocha making needs.
To make your mocha, add a shot of coffee to a chocolaty liquid of choice. To make an iced mocha, mail it to Greenland.
Ice The Iced Mocha.
Sure, you can use regular ice cubes, like a peasant. Or you can steal this little trick from me – freeze some chocolate milk, and use that to ice your drink instead.
Hear me out – ice is there to keep your drink cold. But when it starts to melt, it waters it down as well. Frozen chocolate milk will keep the drink cold, but it will release a lot of chocolaty goodness while it’s melting.
Want to make it more fun for your palate? Try strawberry milk ice cubes. As they melt, they introduce a new flavor to your taste buds which makes them very happy.
In any case, play with this concept as much as you want. As long as you skip on plain ice, you’ll end up with something better.
But, how much of ice should you use? I like to stick to equal amounts of frozen chocolate milk and liquid coffee or go a bit heavier on the coffee in comparison to ice. Start there and find a perfect ratio that works for you.
One Cool Whip.
I always pass whipped cream at the shop. But if I’m trying to impress people at home, I steal a trick that I learned from a pastry chef.
Creme patisserie is no more than equal amounts of pudding and cream whipped together. For something that is light enough to sit on top of your drink while it still has a super silky texture, use 1 ounce of pudding (store-bought is perfectly fine) to ever 2 ounces of whipping cream. Stir until combined, then whip as usual.
Or, for a pro move, dump in a siphon for a home-made deluxe instant whipped cream.
Player One, Level Up.
Can’t have an iced mocha without those chocolate syrup swirls all around the glass, right? Sure, you can be a peasant again and pick one up at the store, but I’ll try and teach you how to make a fabulous one anyway. It’s going to be stickier and richer in flavor than anything you can pick up of the shelf.
You will need 6 tablespoons of dutch processed cocoa, 1 cup of brown sugar, and 2 cups of brewed coffee.
In a pan, combine sugar and coffee, and simmer until the sugar dissolves. Sift the cocoa in and stir to combine.
It’s 5 PM Somewhere, I Guess.
A quick note if you’re planning to booze it up – stick to a single shot, please.
Now that the responsible portion of the programming is complete, let’s talk about flavors. Hands down, the best alcohol to add to a mocha has to be either Bailey’s or a nice Frangelico. Rum is also great if you are feeling French these days,
Add it to your glass before ice and all other components, or break out that cocktail shaker and pretend you’re Tom Cruise.
Instant diabetes in a cup.
Remember that ice cream we said is good people? Well, we should surround ourselves with some.
Make some chocolate ganache. You will need equal amounts by weight of chocolate and double cream. Bring the cream to a boil on a stove or in a microwave, then pour over chopped chocolate. Stir to melt, and set aside for now.
Switch your glass for a big mug – one of those that looks like soup bowls. Fill it with chocolate milk ice almost to the rim, and pour your mocha over it.
Take a generous scoop of the ice cream and place it on top. Then take your ganache and pour over everything. Sprinkle with some chopped nuts if you wish. Move to the fridge or freezer straight away for the chocolate to harden.
Add some of that deluxe whipped cream if you want, serve and wait for everyone to express their undying love and devotion to you.
And that’s about it for our best iced coffee recipe – mocha! Hope you enjoy it!
Feel free to check out other iced coffee recipes I absolutely recommend trying out!
If you have any questions please let me know, and don’t forget to share this post if you found it useful! 🙂